Steak Tacos and Just Like Chipotle’s Corn Salsa

Steak Tacos and Corn Salsa (2)

I have to admit it … I’m addicted to Chipotle!  I typically do not like “chain restaurants” (does that make me a food snob?) with the exception of Chipotle.  Their food is fresh, good and addictive.  If you don’t have Chipotle near you or you want to make a good steak taco and corn salsa at home then try this recipe.  The corn salsa tastes almost exactly like Chipotle’s!  ENJOY!

Chipotle Mexican Grill’s Ancho Chile Marinade

Ingredients

  • 2 oz dried ancho chiles or dried pepper of choice
  • 1 tsp black pepper
  • 2 tsp cumin powder
  • 2 tbs fresh oregano, chopped
  • 6 cloves garlic
  • 1/2 red onion, quartered
  • 1/4 cup vegetable oil
  • 4 cuts of meat of choice, such as chicken or steak

Directions

  • Soak dry chiles in water overnight or until soft. Discard water. Remove seeds.
  • Add all ingredients except meat in food processor. Puree until smooth.
  • Spread mixture over meat and refrigerate at least 1 hour, up to 24 hours.
  • Heat grill to about 400 degrees, or if cooking inside heat small amount of oil in skillet or grill pan over high heat. Salt meat to taste. Grill meat about 4 minutes per side, depending upon thickness, until done.
  • Serve with rice, black beans or choice of side dish. Garnish with fresh cilantro. Or serve in a burrito.

Source:  Huffingtonpost.com

Just Like Chipotle’s Corn Salsa

makes a big bowl

  • 6 ears of corn
  • 2 medium-sized jalapeno, seeded and chopped (leave in some seeds for more heat if desired)
  • 1/2 red onion, finely chopped (about 1/3 cup)
  • 3/4 cup fresh cilantro, torn or chopped
  • the juice of 2 (juicy!) limes
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Combine all ingredients in a bowl and mix, mix, mix. Season with additional salt and pepper if desired. Add more cilantro, jalapeno or lime according to your tastes!

Source:  Howsweetitis.com

Steak Tacos and Corn Salsa

Tilapia with Strawberry Salsa – You Must try it to Believe It

Tilapia with Strawberry Salsa 4-28-13 - Bog V

I have to admit I was skeptical making this recipe.  I do enjoy fruit salsa on fish but I just wasn’t sure about strawberries.  As soon as I took my first bite I loved it.  It’s a nice change from a mango salsa and goes perfectly with fish.  I’ve also made this with salmon which is awesome!  This is one of my new “go to” salsa recipes.  Give it a try …  Enjoy!

Tilapia Fillets & Strawberry Salsa (serves 2)

  • 2 tilapia fillets
  • 1 tbsp butter
  • 1 tsps lemon juice
  • 5 large strawberries, de-topped and finely chopped
  • 1 tbsp finely chopped white onion
  • 2 tsps lime juice
  • 1 tsp red wine vinegar
  • 1/2 tsp grated ginger
  • 1 jalapeno pepper, finely chopped or 1 tablespoon Thai Red Chili Sauce
  1. Mix the strawberries, onion, jalapeno, ginger, lime juice and red wine vinegar together. Stir well and let sit in the fridge for at least 15 mins so the flavors can mingle.
  2. Generously season each fillet, pour lemon juice over both and place 1/2 tbsp of butter on each. Grill until fish turns opaque and flakes easily.
  3. Serve with a spoonful of salsa.

Source:  thingsmybellylikes.com

Tilapia with Strawberry Salsa - 4-28-13 Blog

Tilapia with Pear Salsa

Tilapia with Pear Salsa

This is one of my favorite after work dinners.  It is quick (once you have canned the salsa and have it on hand) and really, really good.  Canning is not difficult at all, give it a try, you’ll be glad you did!  Enjoy!

Peppery Pear Salsa (Canning Recipe)

Makes six 8-ounce jars

This recipe is from “Ball Complete Book of Home Preserving” by Judi Kingry and Lauren Devine

INGREDIENTS

  • 1 cup white vinegar
  • 8 cups coarsely chopped, cored, peeled pears
  • 3 red bell peppers, seeded and coarsely chopped
  • 3 green bell peppers, seeded and coarsely chopped
  • 1 cup granulated sugar
  • 2 tablespoons salt
  • 2 teaspoons dry mustard
  • 1 teaspoon turmeric
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon freshly ground black pepper

INSTRUCTIONS

Prepare canning pot, jars and lids.

In a large steel saucepan, combine vinegar and pears. Add red and green peppers, sugar, salt, mustard, turmeric, allspice and black pepper. Bring to a boil over medium-high heat, stirring constantly. Reduce heat and boil gently, stirring frequently, until slightly thickened, about 5 minutes. Ladle hot salsa into hot jars, leaving 1/2-inch headspace. Wipe rim. Center lid on jar.

Screw band down until resistance is met, then increase to fingertip-tight. Place jars in canning pot, ensuring they are completely covered with water. Bring to a boil and process 8-ounce and pint jars for 20 minutes. Remove canning pot lid. Wait 5 minutes to remove jars.

Cool and store the salsa.

Tilapia with Pear Salsa - Blog H

Garden Fresh Salsa

 

 

 

 

 

 

 

 

 

 

 

 

 

 

One of my favorite ways to enjoy tomatoes from the garden besides Caprese Salad is to  make fresh salsa.  There is nothing better than tomatoes from the garden and when combined with garlic and cilantro …  well, it’s impossible to resist!  I found this recipe on allrecipes.com and the only change I made was the addition of garlic.  Enjoy!

Ingredients

  • 1/2 sweet onion, chopped
  • 1/2 green bell pepper, coarsely chopped
  • 1/4 cup fresh cilantro
  • 5 slices pickled jalapeno peppers, or to taste
  • 6 fresh tomatoes, quartered
  • 2 teaspoons olive oil
  • 2 teaspoons red wine vinegar
  • 1/2 lime, juiced
  • 1/8 teaspoon salt
  • 1-2 Cloves Garlic finely Chopped

Directions

  1. Place onion, bell pepper, cilantro, garlic and jalapeno peppers into a food processor. Pulse until finely chopped. Add tomatoes, and pulse just a few times until the tomatoes are coarsely chopped. Transfer to a bowl with a tight-fitting lid.
  2. In a separate bowl, whisk together olive oil, red wine vinegar, lime juice, and salt.
  3. Pour dressing over tomatoes, and stir well. Cover, and refrigerate for at least 1 hour.

*I usually take the seeds out of my tomatoes, chop by hand and let sit in a colander to drain the liquid for about an hour.

Grilled Mahi Mahi with Tropical Salsa – A Tropical Delight!

This is my new favorite recipe for fish!  If I closed my eyes and savored each bite I could almost feel the sun and see the palm trees in my tropical paradise.  Ahhh …. almost!  I used Mahi Mahi but I think any white fish would work well.  This is truly a delight whether in the tropics or cold northeast Ohio in winter.  Enjoy!

Recipe source:  Emeril Lagasse, 2002

IngredientsGrilled Mahi Mahi with tropical salsa

  • 1/2 cup sliced yellow onions
  • 1/4 cup olive oil
  • 2 tablespoons orange juice
  • 2 tablespoons lime juice
  • 2 tablespoons fresh cilantro
  • 5 cloves garlic, smashed
  • 1 teaspoon salt
  • 1 teaspoon cumin
  • Pinch cayenne
  • 4 (6 to 8-ounce) mahi mahi fillets
  • Tropical Salsa, recipe follows
  • Toasted coconut flakes, garnish
  • Chopped cilantro, garnish

Directions

In a bowl, combine the onions, oil, orange and lime juices, cilantro, garlic, salt, cumin, and cayenne. Place the fish in a large, non-reactive baking dish. Pour the marinade over the fish, cover and refrigerate for up to 1 hour.

Tropical Salsa

  • 1 ripe mango, peeled, seeded, and diced
  • 1 ripe avocado, peeled, seeded, and diced
  • 1/2 cup diced fresh pineapple
  • 1/4 cup minced red onions
  • 1/4 cup minced red bell peppers
  • 3 tablespoons chopped fresh cilantro
  • 1 tablespoon fresh lime juice
  • 2 teaspoons minced jalapeno
  • 1 teaspoon minced garlic
  • Pinch salt

Combine the mango, avocado, pineapple, onions, bell peppers, cilantro, lime juice, jalapeno, garlic, and salt in a bowl and gently fold to combine. Adjust seasoning to taste. Let sit for 30 minutes before serving for the flavors to blend.

Preheat a grill, and lightly oil the grill rack with vegetable oil. Remove the fish from the marinade. Place on the oiled grill and cook, skin side up, until marked, 45 seconds to 1 minute. Turn carefully with a spatula and cook until the fish is just cooked through, about 4 minutes, depending upon thickness. Remove from the grill.

Spoon the rice into the center of 4 large plates. Arrange 1 fillet onto each serving of rice and top with the Tropical Salsa. Garnish with toasted coconut and cilantro, and serve.

Source:  Foodnetwork.comGrilled Mahi Mahi with a tropical salsa